Preheat a well-oiled grill to high heat. Place a
large piece of foil on a cookie sheet. Place the salmon fillets in the
foil tray skin-side down. Squeeze lime juice over salmon, sprinkle with
white wine, and coat with mayonnaise. In a small bowl, mix together
kosher salt, Scampi Blend, garlic powder, oregano, and basil. Sprinkle
the mixture evenly over the top of the salmon, then top with the sweet
paprika. Place salmon on foil on hot grill. Cook in a hot covered grill
for 10 minutes. Salmon is done when it turns a light pink color
throughout and feels firm when pressed gently with the back of a fork.
Use a spatula to lift the salmon away from the skin to serve.

Method of Preparation
Soak a cedar plank in water for 2-3 hours. Preheat
grill to medium high. Place the plank on the grill until one side is
lightly charred. Transfer plank to a baking sheet, char side up. Brush
the top of the plank with Grapeseed Oil. Place the salmon on the plank.
Brush with the ½ tablespoon Grapeseed Oil. In a bowl combine the brown
sugar, Garam Masala, and salt. Rub the mixture all over the salmon.
Return plank with salmon to the grill. Cover and cook 12-15 minutes for
medium well.

Mix mayonnaise, mustard, and Dill Dip together and set
aside. Place salmon in foil and brush with Lemon Grapeseed Oil.
Sprinkle with salt and pepper. Rub the dill sauce on the salmon, loosely
close the foil, and grill over medium heat until the center of the fish
is opaque.

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Wildtree Herbs is an all-natural food line with NO preservatives, NO additives, NO chemicals, NO food dyes and NO MSG!!! Also you won't find any hydrogenated or partially hydrogenated oil. Did you know hydrogenated oils are a trans fat and considered to be a toxic chemical?